Banana Pudding Crunch Cheesecake is the ultimate dessert that marries the creamy decadence of cheesecake with the classic, comforting flavors of banana pudding. With a buttery vanilla wafer crust and a crunchy topping, every bite delivers a delightful mix of textures and flavors. Whether for a family gathering, holiday celebration, or casual dessert night, this show-stopping cheesecake is guaranteed to impress!
Why You’ll Love This Banana Pudding Crunch Cheesecake Recipe
- Delicious Flavor Fusion: Combines the tangy richness of cheesecake with the sweet, creamy taste of banana pudding.
- Irresistible Crunch: The vanilla wafer crust and crunchy topping provide a satisfying texture.
- Perfect for Any Occasion: Ideal for holidays, parties, or a luxurious dessert after dinner.
- Make-Ahead Friendly: Prepare it in advance for a stress-free treat.
- Customizable: Easily adapt the recipe with your favorite flavors and toppings.
Ingredients For Banana Pudding Crunch Cheesecake Recipe
For the Crust:
- 2 cups crushed vanilla wafer cookies
- 6 tablespoons unsalted butter, melted
Cheesecake Layer:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
Banana Pudding Layer:
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy cream (whipped to stiff peaks)
For the Topping:
- 1 cup whipped cream (or Cool Whip)
- 1/2 cup crushed vanilla wafers
- Fresh banana slices (optional)
How To Make Banana Pudding Crunch Cheesecake
1. Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, combine crushed vanilla wafers and melted butter. Mix until fully combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 8-10 minutes, then allow it to cool completely.
2. Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
3. Bake the Cheesecake
- Bake in the preheated oven for 40-50 minutes, or until the edges are set, and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
4. Prepare the Banana Pudding Layer
- Whisk together the banana pudding mix and cold milk until thickened (about 2 minutes).
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the pudding.
- Spread the banana pudding layer over the chilled cheesecake.
5. Add the Topping
- Spread a generous layer of whipped cream on top of the banana pudding layer.
- Sprinkle with crushed vanilla wafers and garnish with fresh banana slices if desired.
- Chill the cheesecake for at least 1 more hour before slicing and serving.
Serving and Storage
- Servings: Makes approximately 12 slices
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Variations For Banana Pudding Crunch Cheesecake
- Chocolate Twist: Add a layer of chocolate ganache between the cheesecake and banana pudding.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top for added texture.
- Gluten-Free: Use gluten-free vanilla wafers for a gluten-free version.
- Caramel Drizzle: Add a drizzle of caramel sauce over the whipped cream.
- Mini Cheesecakes: Make individual portions using a muffin tin with liners.
FAQs
1. Can I make this cheesecake without a springform pan? Yes, you can use a deep pie dish or square baking dish, but it may be harder to remove clean slices.
2. How do I prevent cracks in the cheesecake? Bake the cheesecake in a water bath or place a pan of hot water on the lower oven rack to create steam.
3. Can I use homemade banana pudding? Absolutely! Homemade banana pudding can enhance the flavor but may require additional prep time.
4. Can I substitute graham crackers for vanilla wafers? Yes, graham crackers make a delicious alternative for the crust.
5. How do I keep banana slices from browning? Lightly brush banana slices with lemon juice to prevent discoloration.
More Delicious Dessert Recipes You’ll Love
- Oatmeal Raisin Cookie Bars Recipe
- No-Bake Pecan Pie Balls
- Easy & Delicious Applesauce Muffins – A Perfect Anytime Treat!
- Peanut Butter Cup Dump Cake
Conclusion
Banana Pudding Crunch Cheesecake is a creamy, dreamy dessert that blends the beloved flavors of banana pudding with the rich texture of cheesecake. With its crunchy crust, silky layers, and delightful toppings, it’s a treat that will become a staple in your dessert recipes collection. Make it ahead, personalize it with fun variations, and enjoy every bite of this indulgent masterpiece!
Banana Pudding Crunch Cheesecake Recipe
Ingredients
Method
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- In a bowl, combine crushed vanilla wafers and melted butter. Mix until fully combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake for 8-10 minutes, then allow it to cool completely.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake batter over the cooled crust, spreading it evenly.
- Bake in the preheated oven for 40-50 minutes, or until the edges are set, and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
- Whisk together the banana pudding mix and cold milk until thickened (about 2 minutes).
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the pudding.
- Spread the banana pudding layer over the chilled cheesecake.
- Spread a generous layer of whipped cream on top of the banana pudding layer.
- Sprinkle with crushed vanilla wafers and garnish with fresh banana slices if desired.
- Chill the cheesecake for at least 1 more hour before slicing and serving.
Notes
- To prevent cracking, wrap the bottom of the springform pan in foil and bake the cheesecake in a water bath.
- For best results, use ripe bananas for a more intense banana flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
